Forest Foraged Walnut Cake

I made this cake in late autumn during the pruning season at Noëlla Morantin and Laurent Saillard’s vineyards in the Loire. Walnuts that had been foraged in the nearby forest gave the cake a little local flavor. A perfect dessert to end an autumnal meal, this cake pairs pleasantly with a cup of coffee or tea and can be served on its own, or with a drizzle of Crème Anglaise for an added touch of sweetness.